Soy-Braised Pork Country Ribs with Carrots and Turnips

Ingredients

• 2.5 pounds pork shoulder boneless country-style cut into 5 x 1 1/2-inch strips (sometimes called pork ribs) (Boston butt)
• 0.8 pound carrots peeled cut into 1-inch pieces
• 1 teaspoon chili paste depending on your taste pref hot (such as sambal oelek)
• 6 servings rice white steamed
• 6 servings rice white steamed
• 6 servings rice white steamed
• 3 tablespoons sherry dry
• 1.5 tablespoons ginger fresh minced peeled
• 3  garlic clove chopped
• 1 tablespoon brown sugar packed ()
• 1 tablespoon brown sugar packed ()
• 4  spring onion thinly sliced finely chopped
• 0.5 cup chicken broth 
• 1 medium onion chopped
• 3  orange zest with vegetable peeler
• 2 tablespoons vegetable oil; peanut oil preferred 
• 3 tablespoons soya sauce 
• 0.8 pound turnip peeled cut into 1-inch pieces
• 3  star anise whole

Equipment

• frying pan
• whisk

Directions

1. Whisk chicken broth, Sherry, soy sauce,brown sugar, and hot chili paste in smallbowl to blend; set aside.
2. Sprinkle ribs withsalt and pepper.
3. Heat peanut oil in heavylarge deep skillet over medium-high heat.Working in batches, cook ribs until browned,about 4 minutes per side.
4. Transfer ribs toplate. Reduce heat to medium.
5. Add choppedonion to skillet and sauté until soft, about4 minutes.
6. Add white parts of green onions,garlic, and ginger; sauté until fragrant,about 2 minutes.
7. Add chicken broth mixture,stirring to scrape up any browned bits.
8. Addstar anise and orange peel; bring to simmer.
9. Return ribs to same skillet. Reduceheat to medium-low, cover, and simmer 30minutes.
10. Add carrots and turnips to skillet,pushing to submerge in sauce. Cover andsimmer until vegetables and ribs are tender,gently stirring mixture occasionally, about30 minutes longer.
11. Transfer mixture toplatter.
12. Serve with steamed rice.